Anne Burrell’s festive turkey begins with garlic-herbal brine in which the bird “bathes” a few days before by cooking. It not only gives flavor, but also makes meat juicy. The night before cooking, it cools the turkey, not covering it to make the skin crunchy. друзьями: 
Time: 5hour. Difficulty: medium Amount: 1 turkey In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Brine
- 6-7 l. water
- 1 liter non-alcoholic apple cider (apple juice with pulp)
- 3/4 Art. coarse salt
- 1/3 Art. granulated sugar
- 1 large onion, diced
- 1 large carrot, diced
- 3 stalks of celery, diced
- 1 head garlic, peel and cut the cloves in half
- 1/2 bunch rosemary
- 1/2 bunch of sage
- 6 bay leaves
- 1 (5.5-6.5 kg.) Thawed and gutted turkey
Sauce
- 1 large onion, diced
- 1 large carrot, peel and dice
- 2 celery stalks, diced
- 4 cloves of garlic, crush
- 2 green apples, diced
- 5 laurel leaves
- 1 cinnamon stick
- 1 bunch thyme
- Salt
- 1 liter chicken broth
- 2 tbsp. diluted non-alcoholic apple cider (apple juice with pulp)
- 3/4 Art. flour
Mix for rubbing turkey
- 1 bunch of rosemary, chop finely
- 1 bunch of sage, finely chopped
- 360 gr. butter, room temperature
- Salt
Recipes with similar ingredients: turkey, apple cider, onion onions, carrots, celery, garlic, rosemary, sage, laurel leaf, apples, cinnamon, thyme, flour
Recipe preparation:
- Salt the turkey: mix everything in a large capacity ingredients for brine. Submerge the turkey completely in the brine and put in a cold place for 2-3 days.
- Prepare a turkey: remove the turkey from the brine for 10 hours before baking and pat dry with paper towels. Mix in a bowl of rosemary, sage, and butter, salt. To spread the resulting mixture of turkey inside and out, as well as under the skin, and bandage with twine legs.
- Put onions, carrots in a baking dish, celery, garlic, apples, bay leaves, a cinnamon stick and thyme, salt. Place the turkey on the vegetables and put, do not laying in the refrigerator for 10 hours. To turkey completely dried up, when baked, you get a crisp.
- Then preheat the oven to 230 degrees. add to vegetables with Turkey 2 cups chicken stock and 1 cup apple cider. Put in the very bottom of the oven and bake until golden brown, about 40 minutes. Lower oven temperature to 180 degrees. And continue to bake, pouring turkey broth every 30 minutes. Calculate
Time for preparing
turkeys can be, multiplying the mass by time, for each kilogram turkeys take 35 minutes. If the turkey starts to burn, cover with foil.
- Remove the turkey from the oven when the thermometer inserted in the thickest part of the thigh, shows 70 degrees. Make sure, that the thermometer does not touch the bone. Lay on a cutting board and cover with foil, leave for 30 minutes.
- Prepare the sauce: put the vegetables in a blender, removing laurel leaves and a cinnamon stick, grind until mashed consistency. Heat butter in a pan and add flour, fry until golden brown, add vegetable puree and pour 1 cup cider, add the remaining broth, salt and pepper, cook until thickened. Pour into a gravy boat.
- Divide the turkey into portions, and serve with the sauce. Recipe “Classic turkey sauce”
